Dry Mix Patents (Class 426/555)
  • Patent number: 9491957
    Abstract: A method of making a cooked food product having a fried appearance comprises assembling a food product having a weight of approximately 1 to 4 ounces (28.3 to 113.4 grams). The food product is heated with microwave energy at a frequency of approximately 800 to 3000 MHz, at a power of approximately 0 to 50 Watts per ounce (28.3 grams) of product, and for approximately 0 to 80 seconds. The food product is coated with a coating layer to form a coated food product. The coated food product is heated in an impingement oven at a temperature of approximately 400 to 600° F. (200 to 325° C.) for less than approximately 140 seconds to form the cooked food product with a fried appearance.
    Type: Grant
    Filed: November 6, 2009
    Date of Patent: November 15, 2016
    Assignee: SFC Global Supply Chain, Inc.
    Inventors: David Z. Ovadia, Kathleen A. Hunkins, Cecelia K. Tham
  • Patent number: 9040110
    Abstract: The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.
    Type: Grant
    Filed: August 1, 2013
    Date of Patent: May 26, 2015
    Assignee: General Mills, Inc.
    Inventors: Braden J. Erickson, Jon D. Seibold, Alan A. Oppenheimer
  • Publication number: 20150132464
    Abstract: This invention is a blended composition of 76-80% Corn flour and 20-24% Potato flakes; for the preparation of FUFU a popular Africa meal, and for making Infant and Children food formula.
    Type: Application
    Filed: November 11, 2013
    Publication date: May 14, 2015
    Inventor: MARTIN UCHE EGBE
  • Publication number: 20150110924
    Abstract: Provided are compositions that contain a modified food starch and one or more non-polar compounds. In some instances, the compositions contain a water-soluble derivative of vitamin E mixture, containing relatively high concentrations of dimer forms of the PEG-derivative of vitamin E. Compositions include concentrates, dilution compositions and compositions for direct consumption. Methods for preparing the compositions also are provided.
    Type: Application
    Filed: August 1, 2014
    Publication date: April 23, 2015
    Inventor: Philip J. Bromley
  • Patent number: 8999418
    Abstract: The present application describes methods for reducing oil uptake of fried foods, comprising adding water to a batter mix comprising flour, at least one seasoning, optionally, a leavening agent, and granulated or agglomerated methylcellulose, provided that the methylcellulose has been granulated or agglomerated with a sufficient amount of carboxymethylcellulose as binder, to form a batter; contacting a food with the batter to prepare a battered food; and frying the battered food.
    Type: Grant
    Filed: May 18, 2010
    Date of Patent: April 7, 2015
    Assignee: Dow Global Technologies LLC
    Inventors: Matthew S. Steffens, Roland Adden, Britta Huebner, Xiaodong Zhang
  • Publication number: 20150093489
    Abstract: The presently disclosed and claimed inventive concept(s) relates generally to a food composition for reducing fat comprising flour and a binder, and methods of making the composition and using the composition to reduce fat in fried and baked foods. The binder is a blend of two or more different water soluble cellulose ethers.
    Type: Application
    Filed: September 25, 2014
    Publication date: April 2, 2015
    Inventors: Jenna L. Derhammer, Mark E. Hines
  • Publication number: 20150050412
    Abstract: Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the food composition, wherein the fat particles contain flavorant salt. These fat particle can be used to prepare dough formulations that meet the desire of being more healthful than previous dough formulations due to a reduced sodium content, optional more healthful fat content (e.g., low trans fats or low saturated fats), or both. Additionally, the fat particles can be conveniently used in commercial or consumer scale dough processing.
    Type: Application
    Filed: March 22, 2013
    Publication date: February 19, 2015
    Inventors: Braden J. Erickson, Alan A. Oppenheimer, Jon Duke Seibold, Wenyi Wang
  • Publication number: 20140106051
    Abstract: The present invention relates to microalgal flour granules, and optionally, lipid-rich microalgal flour.
    Type: Application
    Filed: October 17, 2013
    Publication date: April 17, 2014
    Inventors: Philippe Lefevre, Jose Lis, Damien Passe, Samuel Patinier, Marilyne Guillemant, Dan Dueppen, John Piechocki, Leslie Norris
  • Publication number: 20140037793
    Abstract: The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.
    Type: Application
    Filed: August 1, 2013
    Publication date: February 6, 2014
    Applicant: General Mills, Inc.
    Inventors: Braden J. Erickson, Jon D. Seibold, Alan A. Oppenheimer
  • Publication number: 20130337118
    Abstract: The application relates to a composition comprising separately by weight from about 20% to about 70% of non-gelatinized starch, from about 5% to about 40% of rice flour, from about 5% to about 30% of high amylose corn starch, and from about 5% to about 40% of heat moisture treated or thermally inhibited flour or starch.
    Type: Application
    Filed: July 5, 2012
    Publication date: December 19, 2013
    Applicant: CORN PRODUCTS DEVELOPMENT, INC.
    Inventors: Callen Sistrunk, Himanshu Shah, Tarak Shah
  • Publication number: 20130209630
    Abstract: The invention is directed to a method for agglomerating starch, to starch obtainable by said method, to a food product comprising said starch, and to the use of said starch. The method of the invention comprises the mixing of starch with an aqueous solution comprising a salt and drying the mixture.
    Type: Application
    Filed: December 6, 2012
    Publication date: August 15, 2013
    Applicant: COOPERATIE AVEBE U.A.
    Inventor: Cooperatie Avebe U.A.
  • Publication number: 20130129864
    Abstract: The present invention relates to the field of food production, in particular the production and provision of a gluten-free baking mix for the preparation of gluten-free baked goods and bread.
    Type: Application
    Filed: May 31, 2011
    Publication date: May 23, 2013
    Applicant: ERNST BOECKER GMBH & CO. KG
    Inventors: Markus Brandt, Gina Jaspers
  • Publication number: 20130089639
    Abstract: The present invention is directed to a bread product which is particularly adapted for breakfast, and which is characterized by high satietogenic and nutritional properties, and its convenience of use. Said bread product comprises 8-25 wt % of proteins, more than 6 wt % of fibres and 18-35 wt % of inclusions having an average size of at least 2 mm.
    Type: Application
    Filed: July 15, 2010
    Publication date: April 11, 2013
    Applicant: Puratos N.V.
    Inventors: Véronique Pêtre, Francoise Del Turco
  • Publication number: 20130040016
    Abstract: The present disclosure provides an allergen-free composition (e.g., flours and dough) and baked products made without eggs or any other major food allergen. The disclosed allergen-free flours, dough, and batters overcome the various problems associated with allergen-free baking by appropriate adjustment of the relative amounts of various components that contribute moisture, alkalinity, texture, etc., to the final product. Baked products produced using the allergen-free flours thus have a moistness, springiness, rise, texture, and flavor comparable to products containing major food allergens. Baked products according to the disclosure include, but are not limited to, cookies (e.g., chocolate chunk/chip cookies), cakes (e.g., cupcakes), muffins, pancakes, waffles, pizza crust, pie crust, and bread products.
    Type: Application
    Filed: August 15, 2012
    Publication date: February 14, 2013
    Inventor: Laura Lane BECKER
  • Patent number: 8361529
    Abstract: The inventors have identified a xylanase from a bacterial strain of Paenibacillus pabuli and found that the xylanase can increase the shelf life of baked products. More specifically, the xylanase in combination with a maltogenic amylase further improves the softness of bread crumb without having detrimental effects on elasticity.
    Type: Grant
    Filed: January 20, 2005
    Date of Patent: January 29, 2013
    Assignee: Novozymes A/S
    Inventors: Fiona Becker, Tine Hoff, Henrik Lundquist, Tina Spendler
  • Publication number: 20120328758
    Abstract: The disclosure provides a process of modifying a seed based fiber (SBF) to form an enhanced fiber additive (EFA). The process includes an acid treatment step and optionally at least one fiber modification step. Preferred EFA products and uses are described.
    Type: Application
    Filed: August 31, 2012
    Publication date: December 27, 2012
    Inventors: Jagannadh V. Satyavolu, David E. Garlie, Kevin R. Anderson, John T. McDonald, Paula R. Krogmann
  • Publication number: 20120308708
    Abstract: Described are fat compositions (e.g., shortening composition and shortening particles) that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same; the fat compositions can be low in trans fatty acids with moderate levels of saturated fatty acids. For example, fat compositions may comprise less than about 2% wt. total trans fatty acids and a total of less than about 70% wt. saturated fatty acids and trans fatty acids.
    Type: Application
    Filed: May 9, 2012
    Publication date: December 6, 2012
    Inventors: Jon Duke Seibold, Braden J. Erickson, Alan A. Oppenheimer
  • Publication number: 20120269931
    Abstract: Disclosed are R-T-E cereal compositions especially in the form of flakes of reduced salt content which nonetheless provide enhanced cooked cereal flavor and which are characterized by a pH ranging from about 3.5-5.7 and a conductivity ranging from about 0.1-2.8 mS/cm. Also disclosed are methods for the preparation of such R-T-E cereals. The present methods comprise cooking a cereal to form a cooked cereal dough in the presence of added edible acid and a water soluble salts to provide a cooked cereal dough or mass. The combination of ingredients and cooking conditions provides cooked cereal dough and R-T-E cereals prepared therefrom which provide finished breakfast cereal product having improved appearance, flavor and texture as well as in improvements in cooking times.
    Type: Application
    Filed: August 14, 2009
    Publication date: October 25, 2012
    Applicant: GENERAL MILLS, INC.
    Inventors: Wolfgang Bindzus, Stephanie Hahn
  • Publication number: 20120263824
    Abstract: The present invention is related to processes for producing baking mixes in which a whole grain is sprouted and at least a portion of the sprouted whole grain's starch content is enzymatically converted into glucose to provide a sprouted whole grain mix.
    Type: Application
    Filed: April 13, 2011
    Publication date: October 18, 2012
    Inventor: Patrick L. Finney
  • Patent number: 8287930
    Abstract: A free-flowing composition for reducing or replacing the egg and emulsifier content in baked goods and baked good mixes and a method of making the composition. In some embodiments, the composition may include a single free-flowing ingredient. In certain embodiments, the composition includes a wheat protein isolate and an emulsifier. In other embodiments, the composition additionally includes a flow agent. In one embodiment, the composition includes a wheat protein isolate, a propylene glycol ester, a glyceride, and a lecithin. Other embodiments may include a food product comprising the composition.
    Type: Grant
    Filed: August 7, 2008
    Date of Patent: October 16, 2012
    Assignee: Archer Daniels Midland Company
    Inventors: Ali A. Elmusa, Charles A. Morris, Huey L. Willis
  • Patent number: 8221814
    Abstract: The present invention relates to a process for the separation of gluten and starch from wheat flower, wherein in a first step the wheat flour is converted into a dough having a moisture content of less than 50 wt %, based on dry weight of the flour. The dough is in a subsequent step subjected to an essential simple shear flow with a shear stress of at least 1 kPa and a specific mechanical energy input of at least 5 kJ/kg per minute processing time to obtain a processed dough. It is preferred that the apparatus used for performing this step includes a reactor of the cone-and-plate type or the cone-cone-type wherein an absolute velocity profile across the conical gap is present. In a final step, the processed dough is separated into a gluten enriched fraction and a starch enriched fraction. The gluten enriched fraction is very suitable for bakery applications.
    Type: Grant
    Filed: May 19, 2006
    Date of Patent: July 17, 2012
    Assignee: Cargill Inc.
    Inventors: Seyed Hadi Peighambardoust, Atze Jan van der Goot, Robert Jan Hamer, Remko Marcel Boom
  • Publication number: 20120177780
    Abstract: This invention provides a method for improving bread-making properties of bread dough using rice flour as the main material. The invention relates to a dough improving agent for rice flour breads, wherein said agent comprises glutathione and a method for making rice flour breads using the same.
    Type: Application
    Filed: September 10, 2010
    Publication date: July 12, 2012
    Applicant: INCORPORATED ADMINISTRATIVE AGENCY NATIONAL AGRICULTURE AND FOOD RESEARCH ORGANIZATION
    Inventor: Hiroyuki Yano
  • Publication number: 20120128851
    Abstract: The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated triglyceride oil and can be a good source of fiber. The invention also comprises microalgal biomass that is suitable as a vegetarian protein source and also as a good source of fiber. Novel methods of formulating food compositions with the microalgal biomass of the invention are also disclosed herein including beverages, baked goods, egg products, reduced fat foods and gluten-free foods. The provision of food compositions incorporating the microalgal biomass of the invention to ahuman have the further benefit of providing healthful ingredients while achieving levels of satiety sufficient to reduce further caloric intake.
    Type: Application
    Filed: April 14, 2010
    Publication date: May 24, 2012
    Applicant: Solazyme, Inc
    Inventors: Geoffrey Brooks, Scott Franklin, Jeff Avila, Stephen M. Decker, Enrique Baliu, Walter Rakitsky, John Piechocki, Dana Zdanis, Leslie M. Norris
  • Publication number: 20120040071
    Abstract: The present invention relates to a method for preparing instant dried scorched rice with excellent resilience, comprising washing a mixture of nonglutinous rice and glutinous rice, followed by soaking, adding polygonatum concentrate and rice starch, as a separate process, to the washed rice to prepare rice cooking water, followed by performing rice cooking to prepare cooked rice, mixing the cooked rice with purified water in a scorched rice forming apparatus to prepare scorched rice and grinding to prepare instant dried scorched rice.
    Type: Application
    Filed: December 28, 2009
    Publication date: February 16, 2012
    Applicant: CJ CHEILJEDANG CORP.
    Inventors: Jong-Wook Kim, Chang-Yong Lee
  • Patent number: 8029847
    Abstract: The invention provides a trans fat replacement system that is a stable and shelf storable mixture of an edible oil and an expanded, low-density carbohydrate for use in preparing baked goods having a reduced trans fat content. Depending upon formulation and processing, the mixture can have a consistency ranging from generally granular to an almost paste-like consistency. The trans fat replacement system consists of at least one edible oil and an expanded, low-density carbohydrate having a bulk density less than about 0.4 g/cc. The trans fat replacement system can be used to reduce or eliminate the amounts of traditional fats used to make baked goods. In one representative formulation, the trans fat replacement system can take the form of a generally, paste-like mixture that is suitable for spreading and is especially useful for the preparation of laminated dough products such as biscuits and croissants.
    Type: Grant
    Filed: September 3, 2004
    Date of Patent: October 4, 2011
    Assignee: General Mills Marketing, Inc.
    Inventors: Dharma R. Kodali, Jennifer E. Folstad, Michael R. Polzin, Tamra R. Haese, Venkatachalam Narayanaswamy, Dennis A. Lonergan
  • Patent number: 8021705
    Abstract: Dry mixes for forming dough and batters are provided comprising homogenous dispersions of glycerine on one or more ingredients in particulate form. The dry mixes are rendered more resistant to microbial growth due to the presence of glycerine. Food products prepared from the dry mixes exhibit several benefits including improved moisture retention and/or increased shelf-life.
    Type: Grant
    Filed: February 22, 2010
    Date of Patent: September 20, 2011
    Assignee: Delavau LLC
    Inventors: Kevin W. Lang, James W. Dibble
  • Publication number: 20110027447
    Abstract: The present invention relates to plant cells and plants, which are genetically modified, whereby the genetic modification leads to an increase in the activity of a starch-phosphorylating OK1 protein in comparison to the corresponding wild type plant cells or wild type plants that have not been genetically modified. In addition, the present invention concerns means and methods for the manufacture of such plant cells and plants. These types of plant cells and plants synthesise a modified starch. Therefore, the present invention also concerns the starches synthesised from the plant cells and plants according to the invention, methods for manufacturing these starches, and the manufacture of starch derivatives of these modified starches, as well as flours containing starches according to the invention. Furthermore, the present invention also relates to nucleic acids, coding starch-phosphorylating OK1 proteins, vectors, host cells, plant cells, and plants containing such nucleic acid molecules.
    Type: Application
    Filed: May 5, 2010
    Publication date: February 3, 2011
    Applicant: BAYER CROPSCIENCE AG
    Inventors: CLAUS FROHBERG, OLIVER KOETTING, GERHARD RITTE, MATIN STEUP
  • Publication number: 20110008510
    Abstract: The invention relates to the soybean variety designated A1016242. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016242. Also provided by the invention are tissue cultures of the soybean variety A1016242 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016242 with itself or another soybean variety and plants produced by such methods.
    Type: Application
    Filed: February 2, 2010
    Publication date: January 13, 2011
    Inventors: James Narvel, Jennifer Yates
  • Publication number: 20110008509
    Abstract: The invention relates to the soybean variety designated A1016189. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016189. Also provided by the invention are tissue cultures of the soybean variety A1016189 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016189 with itself or another soybean variety and plants produced by such methods.
    Type: Application
    Filed: February 2, 2010
    Publication date: January 13, 2011
    Inventor: CRAIG MOOTS
  • Publication number: 20110008512
    Abstract: The invention relates to the soybean variety designated A1016109. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016109. Also provided by the invention are tissue cultures of the soybean variety A1016109 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016109 with itself or another soybean variety and plants produced by such methods.
    Type: Application
    Filed: February 3, 2010
    Publication date: January 13, 2011
    Inventor: THOMAS FLOYD
  • Publication number: 20110008511
    Abstract: The invention relates to the soybean variety designated A1015669. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015669. Also provided by the invention are tissue cultures of the soybean variety A1015669 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015669 with itself or another soybean variety and plants produced by such methods.
    Type: Application
    Filed: February 2, 2010
    Publication date: January 13, 2011
    Inventor: ROGER LUSSENDEN
  • Publication number: 20110008513
    Abstract: The invention relates to the soybean variety designated A1016136. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016136. Also provided by the invention are tissue cultures of the soybean variety A1016136 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016136 with itself or another soybean variety and plants produced by such methods.
    Type: Application
    Filed: February 3, 2010
    Publication date: January 13, 2011
    Inventor: JAMES BEHM
  • Publication number: 20110003051
    Abstract: The invention relates to the soybean variety designated A1016496. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016496. Also provided by the invention are tissue cultures of the soybean variety A1016496 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016496 with itself or another soybean variety and plants produced by such methods.
    Type: Application
    Filed: February 2, 2010
    Publication date: January 6, 2011
    Inventor: CRAIG MOOTS
  • Publication number: 20110003050
    Abstract: The invention relates to the soybean variety designated A1016536. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016536. Also provided by the invention are tissue cultures of the soybean variety A1016536 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016536 with itself or another soybean variety and plants produced by such methods.
    Type: Application
    Filed: February 2, 2010
    Publication date: January 6, 2011
    Inventor: MAQSOOD REHMAN
  • Publication number: 20110003049
    Abstract: The invention relates to the soybean variety designated A1016054. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016054. Also provided by the invention are tissue cultures of the soybean variety A1016054 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016054 with itself or another soybean variety and plants produced by such methods.
    Type: Application
    Filed: February 1, 2010
    Publication date: January 6, 2011
    Inventor: MAQSOOD REHMAN
  • Publication number: 20100297324
    Abstract: The present invention relates to a pancake mix composition prepared by the steps of wet grinding and vacuum drying non-glutinous rice, obtaining rice flour of below 100 mesh in size and mixing with denatured tapioca starch and other additive, which is useful to rice producer and food industry because it can possible to make feel comfortable with pancake to a consumer who suffers from indigestion and absorption impediment of food made from wheat flour and also to promote rice consumption by the production of high value-added products.
    Type: Application
    Filed: December 5, 2008
    Publication date: November 25, 2010
    Applicant: CJ CHEILJEDANG CORP
    Inventors: Young Jae Kim, Young Hyo Jeong, Hoon Sang Song
  • Publication number: 20100297325
    Abstract: The compositions and methods of the invention relate to the creation of food products based on eggs, wherein the productions contain various raw materials made from microalgae in different forms. Some forms include high levels of monounsaturated oil, dietary fiber, carotenoids, and digestible crude protein. Provided herein are methods and compositions for enhancing food stability at elevated temperature during extended periods of storage in hydrated egg products. The microalgae-derived materials are provided as dry or hydrated homogenates made from heterotrophically produced microalgae of varying genera, species and strain. Weight/weight levels of saturated fats and cholesterol are reduced in egg products of the invention, while dietary fiber is increased. Blends of liquid or dried egg with liquid or dried algae are provided, as well as methods of manufacturing and formulating the blends. Unique combinations of egg whites and microalgae are also provided for manufacture of very low cholesterol egg products.
    Type: Application
    Filed: January 8, 2010
    Publication date: November 25, 2010
    Applicant: Solazyme, Inc.
    Inventors: Geoffrey Brooks, Scott Franklin, Jeff Avila, Stephen M. Decker, Enrique Baliu, Walter Rakitsky, John Piechocki, Dana Zdanis, Leslie M. Norris
  • Publication number: 20100291272
    Abstract: The present application describes methods for reducing oil uptake of fried foods, comprising adding water to a batter mix comprising flour, at least one seasoning, optionally, a leavening agent, and granulated or agglomerated methylcellulose, provided that the methylcellulose has been granulated or agglomerated with a sufficient amount of carboxymethylcellulose as binder, to form a batter; contacting a food with the batter to prepare a battered food; and frying the battered food.
    Type: Application
    Filed: May 18, 2010
    Publication date: November 18, 2010
    Inventors: Matthew S. Steffens, Roland Adden, Britta Huebner, Xiaodong Zhang
  • Publication number: 20100272876
    Abstract: A wheat variety designated MSU Line E0028, the plants and seeds of MSU Line E0028, methods for producing a wheat plant produced by crossing the variety E0028 with another wheat plant, and hybrid wheat seeds and plants produced by crossing the variety E0028 with another wheat line or plant, and the creation of variants by mutagenesis or transformation of variety E0028. The present technology also relates to methods for producing other wheat varieties or breeding lines derived from MSU Line E0028 and to wheat varieties or breeding lines produced by those methods.
    Type: Application
    Filed: April 20, 2010
    Publication date: October 28, 2010
    Applicant: Board of Trustees of Michigan State University
    Inventors: Richard W. Ward, Lee F. Siler
  • Publication number: 20100272871
    Abstract: A composition and process for baked food products is provided to impart the sensorial attributes of fried food products. The composition is in the form of a batter coating, either powdered or wet, which is applied to a food product, and when baked, has the taste, texture and appearance of a fried food product. The batter coating includes at least an enzyme-modified starch or flour or other starch-containing material having oil absorbing capabilities. The enzyme-modified starch is plated with a liquid cooking oil in order to bring the liquid cooking oil into the process, and the batter coating retains the incorporated liquid cooking oil during processing to impart a fat fried texture, appearance and taste to the baked food product.
    Type: Application
    Filed: April 28, 2010
    Publication date: October 28, 2010
    Applicant: BOARD OF TRUSTEES OF THE UNIVERSITY OF ARKANSAS
    Inventors: Ya-Jane Wang, Sarah Purcell
  • Publication number: 20100255150
    Abstract: Provided is a method of making bread that can increase taste appeal and slow aging by fermenting dough at a low temperature for a long time to improve its texture and flavor, and bread made by the method. The method includes a cold sponge process, a dough process, and a second fermentation process. In the cold sponge process, 18 to 19.5 parts by weight strong flour, 0.18 to 0.21 parts by weight dried yeast, 0.03 to 0.036 parts by weight yeast food, 0.06 to 0.09 parts by weight salt, 0.06 to 0.09 parts by weight an improver, and 10.2 to 11.4 parts by weight water are mixed at a temperature of 15 to 17° C., stirred at low speed for 2 to 4 minutes, stirred at high speed for 1 to 2 minutes, and then fermented at a temperature of 2 to 4° C. and a relative humidity of 90 to 95% for 15 to 18 hours. In the dough process, the resulting mixture of the cold sponge process is mixed with 12 to 13.5 parts by weight strong flour, 2.1 to 2.7 parts by weight sugar, 0.45 to 0.54 parts by weight salt, 0.9 to 1.
    Type: Application
    Filed: April 3, 2009
    Publication date: October 7, 2010
    Applicant: PARIS CROISSANT CO., LTD.
    Inventors: Myoung Gu LEE, Jong Min LEE, Gil Hong CHA
  • Publication number: 20100203212
    Abstract: Disclosed is a sheeted, baked, and fried snack chip formed by cooking grain in a heated cooking solution to form cooked grain; mixing the cooked grain with masa flour while the cooked grain is still moist to form a hybrid mix; hydrating the hybrid mix to form a dough; sheeting the dough to form a dough sheet; cutting chip-shaped dough pieces from the dough sheet, and then baking and frying the chip-shaped dough pieces to form the final snack chips. The grain may be pre-soaked prior to cooking. The grain may also be colored with a colorant to impart a color to the cooked grain that makes it visually distinct from a primary color of the dough. If a colorant is used, it may be accomplished in association with the pre-soaking step or in association with the cooking step. The grain may be rice.
    Type: Application
    Filed: February 12, 2010
    Publication date: August 12, 2010
    Applicant: Warnock Food Products, Inc.
    Inventor: Kraig D. Rawls
  • Publication number: 20100189843
    Abstract: A composition comprising from about 3% d.s.b. to about 35% d.s.b. of a first starch, wherein the degree of substitution (DS) of the first starch with a hydroxypropyl group is from about 0.1 to about 0.6; from about 10% d.s.b. to about 50% d.s.b. of a second starch; and from about 15% d.s.b. to about 87% d.s.b. of a flour or a meal. A method, comprising extruding a composition as described above and from about 15% total weight to about 25% total weight water at a temperature from room temperature to about 200° C., to yield an extruded composition comprising less than about 5% total weight water.
    Type: Application
    Filed: January 22, 2010
    Publication date: July 29, 2010
    Inventors: Wei Luke Xie, Donald Wayne Harris, Brenda L. Waite, Judy L. Turner, Doris A. Dougherty
  • Patent number: 7758906
    Abstract: A dry mix thickening system for preparation of a beverage product containing milk comprises a buffer, a hydrocolloid, and a chelating agent comprising tetrasodium pyrophosphate. When the dry mix thickening system is added to milk, viscosity builds within about 20 seconds to about 90 seconds to provide a thickened beverage product, without forming insoluble aggregates of the hydrocolloid. No heating is required. In addition, the only shear required to incorporate the dry mix thickening system into the milk is manual stirring.
    Type: Grant
    Filed: January 20, 2006
    Date of Patent: July 20, 2010
    Assignee: Kraft Foods Global Brands LLC
    Inventor: Kieran P. Spelman
  • Patent number: 7754268
    Abstract: The invention proposes replacing the sugar partially or completely by erythritol and/or xylitol in baking mixtures or doughs for non-perishable baked goods made from flours and/or starches, which baked goods are deformed after the baking step in the still plastic state or in the state which has become plastic again by reheating, for example by wrapping, rolling, pressing, stamping, embossing, bending, folding or deep-drawing, the content of erythritol and/or xylitol when the sugar is completely replaced being from 12 to 55% by weight, in particular from 13 to 50% by weight, based on flour and/or starch.
    Type: Grant
    Filed: January 24, 2001
    Date of Patent: July 13, 2010
    Assignee: Franz Haas Waffelmaschinen - Industrie AG
    Inventors: Franz Haas, Johann Haas, Karl Tiefenbacher
  • Publication number: 20100092642
    Abstract: Disclosed herein are pet food compositions. In one embodiment, pet food compositions which are described comprise a component selected from 2-deoxy-D-glucose; 5-thio-D-glucose; 3-O-methylglucose; 1,5-anhydro-D-glucitol; 2,5-anhydro-D-mannitol; mannoheptulose; and mixtures thereof. In yet another embodiment, pet food compositions which are described comprise an extract of plant matter selected from avocado, alfalfa, fig, primrose, and mixtures thereof. The pet food compositions may be prepared by any of a variety of processes including, but not limited to, optional processes described herein.
    Type: Application
    Filed: December 15, 2009
    Publication date: April 15, 2010
    Inventors: Michael Griffin Hayek, Stefan Patrick Massimino, George Roth
  • Publication number: 20100092640
    Abstract: The invention relates to methods and compositions concerning desaturase enzymes that modulate the number and location of double bonds in long chain poly-unsaturated fatty acids (LC-PUFA's). In particular, the invention relates to methods and compositions for improving omega-3 fatty acid profiles in plant products and parts using exogenous desaturase enzymes and nucleic acids encoding for such enzymes. In particular embodiments, the exogenous desaturase enzymes utilized are Hemiselmis spp. delta 5 desaturases. Also provided are improved soybean oil compositions having EPA derived from plants carrying the genes of interest.
    Type: Application
    Filed: October 14, 2009
    Publication date: April 15, 2010
    Inventors: Virginia Ursin, Byron Froman, Steven Screen, Lori Lehman
  • Publication number: 20100092641
    Abstract: Disclosed herein are pet food compositions. In one embodiment, pet food compositions which are described comprise a component selected from 2-deoxy-D-glucose; 5-thio-D-glucose; 3-O-methylglucose; 1,5-anhydro-D-glucitol; 2,5-anhydro-D-mannitol; mannoheptulose; and mixtures thereof. In yet another embodiment, pet food compositions which are described comprise an extract of plant matter selected from avocado, alfalfa, fig, primrose, and mixtures thereof. The pet food compositions may be prepared by any of a variety of processes including, but not limited to, optional processes described herein.
    Type: Application
    Filed: December 15, 2009
    Publication date: April 15, 2010
    Inventors: Michael Griffin Hayek, Stefan Patrick Massimino, George Roth
  • Publication number: 20100068172
    Abstract: The present invention concerns methods for controlling nematode infestation via dsRNA mediated gene silencing, whereby the intact nematodes are contacted with a double-stranded RNA and whereby the double-stranded RNA is taken up by the intact nematodes. In one particular embodiment, the methods of the invention are used to alleviate plants from nematode pests. Alternatively, the methods are used for treating and/or preventing nematode infestation on a substrate or a subject in need of such treatment and/or prevention. Suitable nematode target genes and fragments thereof, dsRNA constructs, recombinant constructs and compositions are disclosed.
    Type: Application
    Filed: March 16, 2007
    Publication date: March 18, 2010
    Applicant: Devgen N.V.
    Inventor: Marc Van De Craen
  • Publication number: 20100055283
    Abstract: An object of the present invention is to provide a cereal flour raw material that can provide products having superb texture. A further object of the present invention is to provide a food product manufactured using such a cereal flour raw material. The present invention provides a cereal flour composition that contains wheat flour prepared from a type of wheat that does not express the three wheat starch synthase II proteins, and also does not express the three wheat granule bound starch synthase proteins, and another type of cereal flour; and a food product manufactured using such a cereal flour composition.
    Type: Application
    Filed: November 1, 2007
    Publication date: March 4, 2010
    Inventors: Toshiki Nakamura, Junichi Yonemaru, Goro Ishikawa, Tomoya Shinbata, Mika Saito, Hideyo Yasuda, Yasuhiro Seto, Yoichi Kurimoto, Yoshikazu Ishihara